Chef de Partie

About the Role

As a Chef de Partie at Hilton in Auckland, you will take charge of a dedicated kitchen section, ensuring the delivery of outstanding culinary experiences that delight guests. Your role involves not only managing your station effectively to uphold Hilton's high food quality and presentation standards but also inspiring your team with professionalism and leadership while supporting cost-efficiency goals.

Key Responsibilities

• Maintain consistent adherence to brand quality and food preparation standards.
• Prepare and present dishes with superior taste and visual appeal.
• Lead, mentor, and encourage kitchen staff within your section.
• Keep your working environment spotless, strictly following hygiene protocols and preventing contamination.
• Organize mise en place in line with service demands and menu requirements.
• Handle guest feedback promptly and effectively with a problem-solving mindset.
• Ensure top-quality ingredient handling including labeling, storage, and rotation.
• Collaborate on food cost management initiatives to support departmental profitability.
• Work cooperatively with other departments fostering smooth operations and strong team rapport.
• Assist senior chefs in the development and training of culinary team members according to company standards.
• Promptly report any maintenance, hygiene, or safety issues.
• Comply fully with all relevant health, safety, food safety regulations, and hotel security/fire policies.
• Contribute actively to environmental sustainability efforts.

Qualifications and Skills

• Minimum high school education with at least three years’ experience in a luxury 5-star hotel or high-end restaurant kitchen.
• At least one year of experience as a Demi Chef de Partie or equivalent in an internationally recognized hotel brand; culinary technical education is preferred.
• Expertise in Western cuisine and diverse cooking techniques.
• Strong knowledge of seafood, meat processing, and standards for cooked food handling and storage.
• Proven leadership ability to motivate and manage kitchen teams.
• Clear and confident communication skills.
• Holder of a recognized Basic Food Hygiene Certificate.
• Experience supervising a culinary team environment.
• A consistently professional, positive, and solution-oriented work attitude.
• Ability to maintain composure and effectiveness under pressure.
• Flexible and capable of working independently or collaboratively.

About Hilton

Hilton is a globally recognized hospitality leader, committed to delivering unmatched guest experiences and fostering an award-winning workplace culture. With a presence that has hosted over 3 billion guests worldwide, Hilton dedicates itself to embodying its founding values: spreading warmth and light through exceptional hospitality.

The company’s culture is repeatedly honored on the world’s best workplace lists. Hilton provides a supportive career path and encourages growth and development, making it more than just a job – it's a career opportunity where every team member's contribution adds to the magic of guest stays.